Begin by finely chopping the onion, red and green bell peppers, and removing the seeds from the tomato before dicing it. Rinse the canned black beans thoroughly and prepare your cooked sausage, whether it’s beef or chicken. Shred the cheese and set aside all ingredients for easy access.

In a non-stick skillet over medium heat, add a splash of cooking oil or a pat of butter. Once melted, sauté the chopped onion for 2–3 minutes until translucent. Add the diced bell peppers and cook for another 2 minutes.

Stir in the chopped tomato, black beans, sausage, cumin, and smoked paprika; heat for about 3–4 minutes until fragrant.

Crack the large eggs into a mixing bowl and whisk until fluffy. Add milk, salt, and black pepper, beating for 1–2 minutes.

Wipe the skillet clean and return to medium heat. Add more butter or oil, pour in the egg mixture, swirling to cover evenly. Cook for 1–2 minutes until edges set.

When the omelette is nearly set, spoon the filling onto one half and sprinkle with cheese. Carefully fold the other half over the filling and cook for an additional minute.

Slide the omelette onto a plate, garnishing with cilantro, avocado, and salsa. Serve with lime wedges and warm tortillas or toast.